The traditional version of this potluck favorite is loaded with saturated fat, sugar, and calories. This lightened but still flavorful recipe uses dried sour cherries for sweetness, while buttermilk and crunchy pecans provide healthier fats.
Broccoli-Pecan Salad
Rate this recipe!
Ingredients
- 6 cups chopped broccoli florets and stems about 1 pound
- 5 slices nitrate-free turkey or pork bacon optional
- 1/2 cup chopped pecans
- 1/2 cup finely chopped onions
- 1 cup dried sour cherries
- 1/2 cup reduced-fat buttermilk
- 3 tablespoons mayonnaise
- 1 teaspoon sugar
- 3 tablespoons rice vinegar
Instructions
- Blanch broccoli in boiling water for 1 minute. Drain; spray with cold water to stop cooking. Place in a 6-cup serving bowl.
- If using bacon, fry in a skillet until crisp. Remove bacon from pan, cool, and chop. Drain all but 1 tablespoon bacon fat from pan. (If not using bacon, add 1 tablespoon olive oil to pan.) Add pecans and onions. Sauté until pecans are toasted and onions are opaque, 6–8 minutes. Stir bacon, pecans, and onions into broccoli. Add cherries.
- In a small bowl, whisk together buttermilk, mayonnaise, sugar, and rice vinegar until smooth. Pour over broccoli-pecan mixture and toss to coat. Chill.
